- 1 block of tofu around 225g
- 1 small onion
- 1 clove garlic
- 1/2 cup sun-dried tomatoes and oil
- 1 tbsp ground almond
- 1 tbsp olive oil
- 50 ml balsamic vinegar
- 1 tbsp salt
- 1 tsp sugar
- a handful of basil leaves
This recipe is adapted from Carina Cooper’s The Notting Hill Cookbook. The original called for chicken slow-cooked with sun-dried tomatoes, balsamic vinegar and rosemary but Tommy made it into a vegetarian version and tweaked the seasoning. The dish has quite big flavors so if you enjoy vinegar, try it out.
- Drain tofu and wrap it in a kitchen towel to absorb excess liquid. Cut into 1-inch cubes. Peel and chop garlic and onion finely.
- Heat oil in a heavy-set pan over a medium heat. Add garlic, onion and almond and fry until the onions are soft. Watch out for the almond to make sure that it doesn’t burn.
- Add tofu, sun-dried tomatoes and the oil it comes in. Add sugar and salt. Stir and mix well.
- Add balsamic vinegar and bring to a boil. Lower to a simmer and cover to cook for one hour over a very low heat.
- When done, check seasoning and add torn basil leaves. Stir through the leaves and serve.
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